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White Chocolate Peanut Butter Cupcake Recipe

Chocolate and peanut butter are a match made in heaven, wouldn’t you agree? But chocolate and peanut butter paired with white chocolate? Can you have too many delicious things in one cupcake? I think not. They sound pretty fancy and will certainly not disappoint, but really they are pretty simple. Don’t be intimidated by the long name.

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Chocolate Cupcakes Peanut Butter Cupcakes with Fluffy White Chocolate Frosting
makes two dozen

For Chocolate Peanut Butter Cupcakes:

2 c. sugar
2 c. flour
1 t. baking soda
1/4 t. salt
1 c. water
1/2 c. vegetable oil
1/2 c. unsalted butter
10 T. cocoa powder
2 eggs
1/2 c. buttermilk
2 t. vanilla
1 1/2 c. peanut butter
3/4 c. powdered sugar

Directions:

1. Preheat over to 350 degrees F.
2. Prepare muffin tins with cupcake liners.
3. In a large mixing bowl, measure out sugar, flour, baking soda, and salt.
4. In a medium saucepan on the stove mix together butter, oil, water, and cocoa. Once the butter is melted, thoroughly whisk the ingredients together. Bring to boil and then remove from heat.
5. Pour chocolate mixture over dry ingredients in large mixing bowl.
6. Add remaining ingredients.
7. Mix thoroughly.
8. Pour into prepared pan, filling each liner just over half way.
9. Using either a stand mixer or hand mixer, whip peanut butter and powdered sugar until smooth.
10. Scoop a tablespoon of peanut butter mixture into each cupcake liner.
11. Bake at 350 degrees F for approximately 16 minutes. You can tell they are done when you lightly touch the top of the cake and it bounces back instead of sinking in.
12. Allow cake to cool before frosting.

White Chocolate Frosting

1 bag white chocolate chips
1/2 c. cream
2 c. unsalted butter (softened)
3 c. powdered sugar

1. Pour bag of white chocolate chips in small mixing bowl.
2. In a saucepan, bring cream to boil. Watch it carefully! Cream is like a time bomb, once it boils it boils over very quickly.
3. Once the cream has boiled, pour it over white chocolate chips.
4. Let the mixture sit for a few minutes while the chocolate melts.
5. In the meanwhile, whip together butter and powdered sugar in stand mixer with paddle attachment to make buttercream frosting. Begin by whipping butter and then slowly add the powdered sugar (so that the powdered sugar doesn’t explode everywhere, I’ve made this mistake more than once.)
6. Stir white chocolate and cream mixture, you’ve just made ganache! Congrats!
7. Cover and put in the fridge for 10 minutes to allow ganache to cool a bit.
8. Returning to the stand mixer with paddle attachment, mix on a medium speed while slowing pouring in a third of the white chocolate mixture. The frosting will get softer, but turn up the speed higher and allow it to whip for about 45 seconds and it will thicker again and become fluffy. Repeat until all the ganache has been added, whip until light and fluffy. You’re probably going to want to dip your finger in the frosting and have a taste, you know, just in case. Could be poison. It’s not. But just to be sure you may need to eat some. But really guys, this frosting. It’s crazy delicious.

Frost cupcakes and garnish if desired! I garnished them with walnuts because it was what I had on hand and I love nuts. And you’re done! Eat up!

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